Chicken piccata has been one of my go-to recipes for years as I always have capers and lemons in the fridge, and as you will soon find out, it tastes really good.
While not totally necessary, it’s a more delicate dish with thinner pieces of chicken so take the time to lightly pound your chicken breasts a bit. If you don’t have a pounder, a rolling pin or full wine bottle will work.
Once pounded, liberally salt and pepper both sides then dust each piece in flour. Add some olive oil to a large sauté pan over medium high heat, once hot, cook the chicken in batches for a couple minutes per side then set aside.
Once you’ve browned all your chicken, turn down the heat, add some more oil to the pan and sauté a sliced shallot, three tablespoons of drained capers, and a teaspoon of lemon zest. After a couple of minutes, add a cup of chicken stock and simmer until reduced by half.
When you’re ready to eat, squeeze a half a lemon and a few slices of butter into your sauce and stir. Once the butter is melted, salt and pepper to taste and return the chicken to the pan. Give it a couple of minutes to ensure it’s cooked through then serve with plenty of sauce spooned over the top.